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Pâté chaud (French: [pate ʃo]), "hot pastry pie"), also known as patê sô, is a Vietnamese savory puff pastry. [1] The pastry is made of a light layered and flaky exterior with a meat filling. Traditionally, the filling consists of ground pork , but chicken and beef are also now commonly used.
Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; [1] the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." [2] The French ...
A profiterole (French: [pʁɔfitʁɔl]), chou à la crème (French: [ʃu a la kʁɛm]), also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.
The sandwich is made by splitting the baguette lengthways and spread with a thick layer of pork liver pâté, [3] stuffed with pork or Lao sausage, [4] sliced papaya, carrots, shallots or onion, cucumber, cilantro and sometimes Jeow bong or chili sauce.
The full term is commonly said to be a corruption of French pâte à chaud (lit. ' hot pastry/dough ').The term "choux" has two meanings in the early literature. One is a kind of cheese puff, first documented in the 13th century; the other corresponds to the modern choux pastry and is documented in English, German, and French cookbooks in the 16th century.
Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver. Foie gras is sold whole or is prepared as mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states, "Foie gras belongs to the protected cultural and gastronomical heritage of France."
The pâté aux pommes de terre, pronounced [pɑte o pɔm də tɛʁ], or pâté de pommes de terre is a speciality of the Centre-Val de Loire, Limousin and Allier (Bourbonnais) regions in Central France. [1] It can be served either as a side dish or as the main course. Today it is often eaten with a green salad.
Petit pâté de Pézenas is a speciality of the town of Pézenas in the Hérault département of France. [ 1 ] The size and shape of a large cotton reel, these little pies are a golden brown, crispy pastry with a moist, sweet inside, composed of lean roast mutton, sheep suet, brown and white sugar, lemon peel and salt and pepper.